Chocolate Filled Kuchen

In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine scalded milk, butter, sugar and salt; stir until butter melts. Beat in eggs and vanilla. Stir in yeast. Gradulally add flour, beating well after each addition. Turn dough out onto lightly floured board; knead 8 minutes. (I needed to add about 1 cup of flour as I kneaded because it was a very humid day). Place dough in alarge greased bowl; turn once. Cover bowl with plastic wrap; let rise in warm place until doubled in bulk (about 1 1/2 hours). Turn dough out onto lightly floured board; knead one minute. Roll into 22x14 inch rectangle. Sprinkle chocolate chips and nuts over dough. Roll up jelly roll style starting with long edge, seal seam. Form into ring ; seal ends. Place seam side down on cookie sheet. Cut 2/3 way through ring at 1 inch intervals, leaving center intact. Gently twist each section. Cover iwth plastic wrap; let rise in warm place until doubled in bulk (about one hour). Preheat oven to 350\xb0. Brush with beaten egg. Bake 25-30 minutes. Serve warm or at room temperature.